Lemony Arugula Salad with Crispy Shallot

Our go-to side salad with arugula, roasted garlic, lemon vinaigrette, crispy sautéed shallot, and our 5-minute macadamia nut cheese! Perfect for hosting and beyond!

6 cloves garlic (or sub half the amount fresh/raw, minced)
Olive oil
2 medium shallots (thinly sliced)
3 Tbsp brown rice flour
1/8 tsp each sea salt and black pepper
~2 Tbsp olive oil or avocado oil (for cooking — if avoiding oil, omit and use a non-stick pan)
1/4 cup Macadamia Nut Cheese (or sub store-bought soft vegan cheese)
6 cups arugula (or other green of choice)
3 Tbsp Cashew Parmesan Cheese (optional)
Lemon Vinaigrette

To roast the garlic, peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees F (190 C). Add garlic cloves to a baking sheet. Drizzle garlic with a bit of olive oil. Bake for about 20 minutes or until the garlic is fragrant and slightly browned. Remove from oven and set aside.

next instruction : www.minimalistbaker.com

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